Lobster Cakes With Tomato Tartar Sauce Recipes

LOBSTER CAKES WITH TOMATO TARTAR SAUCE

Steps:

• Lobster cakes: In a large, deep-sided saucepan, heat the butter over a low heat until it stops foming. Add the flour gradually and cook for 2 minutes, whisking continually. Add milk 1/2 cup at a time, whisking constantly to get rid of the lumps. Simmer for 5 minutes, continuing to whisk until thick and smooth. Remove from heat and set aside.
• In a large bowl, combine the lobster, peppers, scallions, cayenne, salt, and pepper. Add 1 cup of the bread crumbs and the milk mixture, and mix well. Cool to room temperature. Shape into 1-to 11/2 inch thick and flatten slightly. The lobster cakes should be about 1/2 inch thick. Coat the cakes with more bread crumbs.
• Heat a layer of buter and oil in a saute pan over a medium heat until hot, not smoking. Cook the lobster cakes untill golden brown on both sides. Drain on paper towels and serve hot with tartar sauce.
• Tomato Tartar Sauce: In a small bowl, whisk together the mayonnaise, lemon juice, and tomato paste. Add the onions, pickles, capers, and salt and pepper, and whisk until blended.

LOBSTER CAKES

Steps:

• In a large skillet over medium-high heat, melt the butter.
• Add in the onion, garlic, and carrots; saute and stir frequently for 3 minutes or until onions are soft.
• Add in the bell peppers and saute another 2 minutes.
• Add in the lobster meat and cook 1 minute or until heated through; Set aside to cool for 10-15 minutes.
• Transfer lobster mixture to a large mixing bowl.
• Add in eggs, mayonnaise, parsley, and salt and pepper to taste; stir to mix well.
• Add 1 cup of bread crumbs to lobster mixture; toss to mix.
• Add more breadcrumbs if needed so that mixture barely holds it shape.
• Take 1/4 cup lobster mixture and shape cakes by hand.
• Pour oil into a large nonstick skillet to 1/4 inch depth; heat over medium heat.
• When very hot, add lobster cakes.
• Cook for about 3 minutes per side (for a 1-inch thick cake) or until golden brown on both sides.
• Remove from skillet and drain on paper-towel lined plate.
• Serve warm with your favorite sauce--we like honey mustard sauce.

LOBSTER TOMATO SAUCE

Steps:

• Heat olive oil in a large saucepan over medium heat.
• Cook and stir onion and garlic in hot oil until lightly browned, about 8 minutes.
• Stir parsley and lobster tails into onion and garlic; cook until shells turn bright red, 10 to 15 minutes.
• Stir crushed tomatoes, tomato sauce, basil, salt, and black pepper with lobster tails; simmer over low heat for 1 hour, stirring occasionally.
• Remove lobster tails from sauce and shake excess sauce off the shells. If desired, remove lobster meat from shells and stir into sauce or serve lobster pieces separately.